Beetroot and almond sugar-free traybake
This beetroot and almond traybake is wonderfully moist and, with only naturally occurring sweetness, it's healthy too. Recipe and image courtesy of Doves Farm, dovesfarm.co.uk
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Serves: 9
Ingredients
- 200g beetroot
- neutral oil
- 100g coconut oil, melted
- 1 tbsp vanilla extract
- 1 tsp chia seeds
- 1 tbsp cocoa
- 50ml boiling water
- 100g Doves Farm self-raising wholemeal flour
- 25g ground almonds
- 25g flaked almonds
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7 and grease a 15 x 20cm baking tray with oil. Cut the beetroot into 2cm cubes, add to the tray, sprinkle with oil and shake to coat. Bake for 35 minutes.
Step 2
Reduce the oven temperature to 180°C/160°C fan/gas mark 4, remove the beetroot from the tray, cover with foil and leave to cool.
Step 3
Put the beetroot into a food processor, add the coconut oil, vanilla extract and chia seeds and pulse into a purée.
Step 4
Mix the cocoa and boiling water into a paste, add to the food processor and combine. Add the flour and ground almonds to the bowl and mix into a smooth paste. Tip into the baking tray and sprinkle with flaked almonds.
Step 5
Bake for 25 minutes. Leave in the tray to cool, then cut into squares or rectangles.
